SUNDAY 27 SEPTEMBER / 2 SERVES / Yellowfin Tuna Spring Rolls, Wood Ear Mushrooms & Chilled Noodle Salad
+ Yellowfin Tuna Spring Rolls
+ Water chestnut, wood ear mushrooms, cabbage, onions, fish sauce & coriander filling
+ Hoisin & Cashew Dipping Sauce
+ Nuoc Cham Dressing for Noodle salad
+ Vermicelli noodle, Shiso, Thai Basil, Coriander, Mint, Vietnamese Mint
THE RUN DOWN
Ideally these spring rolls are deep fried, but alternatively the same excellent results can be achieved by shallow frying.
To cook the spring rolls, add 4-5 tablespoons of neutral cooking oil to a frypan and heat to a light haze. Add the spring rolls on the fold side and cook for approx 1min till golden brown, repeat this step till all sides are completely browned.
Remove from the pan and place on a serving plate. The cashew and hoisin sauce is for the spring rolls. Dress the noodle and herb salad with the nuoc Cham and serve all at the table.
CONTAINS DAIRY & GLUTEN.
PICK UP FROM FISH BUTCHERY BETWEEN 3PM-6PM ON 27 SEPTEMBER